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| Home -> [Chicken, Entrees, Poultry] -> [Chicken supper dish Recipe] |
Chicken supper dish
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, Entrees, Poultry |
Rating: |
0 |
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Ingredients:
| 4
| lbs | Stewing chicken, cut up | | 3
| cup | Hot water | | 1
| small | Onion, peeled | | | 3 ea Celery tops | | | 1 ea Carrot, peeled | | 1
| tbsp | Salt | | 1
| | Bay leaf | | | 3 ea Eggs, sliced hard boiled | | 6
| oz | Mushrooms, sliced/drained cn | | 2
| tbsp | Flour | | 1
| cup | Chicken broth | | 1
| cup | Light cream | | 1
| tsp | Salt | | 1/8
| tsp | Pepper |
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Procedures:
| 1 | Simmer chicken in water with onion, celery tops, carrot, salt bay leaf until fork tender, about 2 ?to 3 hours. | | 2 | Cut meat from bones and strain broth. | | 3 | Chill meat and broth separately. | | 4 | In greased 1 ?qt casserole arrange alternate layers of chicken, eggs and mushrooms by thirds. | | 5 | Mix flour and ?cup broth until smooth. | | 6 | Heat remaining broth with cream; stir in flour mixture and seasonings. | | 7 | Cook until thick and smooth and pour into casserole. | | 8 | Bake uncovered at 350°F. for 35 minutes |
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